کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1986540 1540255 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch
ترجمه فارسی عنوان
مشخصات فیزیکوشیمیایی، مورفولوژیکی و رئولوژیک نشاسته کریستال مانند
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی

This work presents the physicochemical and pasting characterization of isolated mafafa starch and mafafa flour (Xanthosoma robustum). According to SEM images of mafafa starches in the tuber, these starches form Lego-like shaped structures with diameters between 8 and 35 μm conformed by several starch granules of wedge shape that range from 2 to 7 μm. The isolated mafafa starch is characterized by its low contents of protein, fat, and ash. The starch content in isolated starch was found to be 88.58% while the amylose content obtained was 35.43%. X-ray diffraction studies confirm that isolated starch is composed mainly by amylopectin. These results were confirmed by differential scanning calorimetry and thermo gravimetric analysis. This is the first report of the molecular parameters for mafafa starch: molar mass that ranged between 2 × 108 and 4 × 108 g/mol, size (Rg) value between 279 and 295 nm, and molecular density value between 9.2 and 9.7 g/(mol nm3). This study indicates that mafafa starch shows long chains of amylopectin this fact contributes to higher viscosity development and higher gel stability. The obtained gel phase is transparent in the UV–vis region. The viscosity, gel stability and optical properties suggest that there is potential for mafafa starch applications in the food industry.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 65, April 2014, Pages 222–228
نویسندگان
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